Looking back on the decision to quit their day jobs and become farmers, Eric and Molly Glasgow recall having no idea what they were getting themselves into. Starting out by gardening in three square-meter patch of soil, the Glasgows and their two children eventually upgraded to a farm in Martha’s Vineyard in 2009. They’d been coming to the small island off the coast of Massachusetts during summer vacations for years, and were impressed by its vibrant core of small family farms, its arts and food scene, and its natural beauty. After years of research and planning, the Glasgows finally obtained their first three cows in 2010.
Today the Certified Organic farm boasts a herd of 25 heritage breed Dutch Belted cows. The cows are grass fed and moved twice a day throughout the farm’s pastures in a rotational grazing program. In winter when they don’t have access to fresh pasture, they’re fed sprouted barley seeds that the Glasgows grow in a specially designed greenhouse. The sprouts grow in six days and provide the cows with a good source of nutrients, energy and vitamins.
After experimenting with various cheesemaking styles, the Glasgows decided that the mild and damp climate of Martha’s Vineyard, with its salty tang in the air, would be perfect for a washed-rind cheese. They named their cheese Prufrock, and it’s made each morning with fresh milk from the farm.
The milk is warmed and cultured, curdled using vegetarian rennet, and the curd is cut and stirred. Then curd is hand-ladled into square molds and flipped several times. The squares rest overnight in the creamery, and the following morning they’re placed in a brine bath for salting. After salting, they’re placed in the cave to be aged for six weeks, and washed by hand daily.
Prufrock has a delicate yet pungent paste, with a bright orange and sticky rind. Flavors are salty and savory, toasty and nutty with hints of tropical fruit and sour cream.
Pair it with a Belgian wheat beer, a glass of luscious Burgundy or a crisp, bubbly glass of Champagne.